The selected grapes are placed in wooden tanks (5 tons) for stirring and homogenization. No yeast or auxiliaries are used. Fermentation lasts 10 days, during which "piégeage" is applied to extract phenolic components. The two varieties are vinified separately. The temperature is kept constant at 24°C. Separation of the must, malolactic fermentation in oak barrels or wooden tanks.
Aging: 18-24 months in 300-liter barrels of French oak (first and second use) from selected and top manufacturers. During the aging period, the wine will be homogenized twice.
Additional aging in the bottle for at least 12-24 months before being released to the market.
